Red Chili Salsa

4 Cup Tomato juice; preferably Sacramento brand
1/2 Medium Onion; finely diced
4 Cloves garlic; minced
2 Tablespoon Chili powder
1 Tablespoon Red wine vinegar
1 Medium Red bell pepper; finely chopped
1 Pound Plum tomatoes; finely diced
2 Tablespoon Cilantro; chopped
1 Bunch Scallions; trimmed and thinly sliced

Place all the ingredients, except the cilantro and scallions, in a
non-corrosive saucepan, and bring to a boil. Reduce to a simmer and cook,
uncovered, for about 30 minutes. Add the cilantro and scallions and simmer
10 minutes longer.

Use immediately or cool to room temperature and refrigerate.